Cheesy Murtabak 

serves 4
30-40 mins


  • 1 Onion (Chopped) 
  • 2 cloves of Garlic
  • 1 tablespoon of Curry   
  • Powder (Meat) 
  • 1/2 tablespoon of Kurma Powder 
  • 200g of Minced Beef / Chicken
  • 2 Eggs
  • 6 slices of Popiah Skin
  • 200g of Perfect Italiano Grated Mozarella Cheese


  1. Fry the chopped onion and garlic in some oil.
  2. Add the curry and kurma powder. Wait until the oil separates from the curry.
  3. Add the minced beef or chicken and season it with salt to taste.
  4. Put the cooked mince curry meat mixture into a bowl. Add 2 eggs and cheese together then mix.
  5. Prepare the popiah skins.
  6. Put the meat mixture on the popiah skin, add more mozzarella cheese on top (for that extra cheeziness!).  Fold the skin into a parcel.
  7. Pan fry the murtabak on a hot pan.



  • When removed from packaging, make sure to cover the popiah skin with a wet towel to avoid it from drying.
  • Add extra onions for extra flavour.